BEST EVER (hidden veggie) VEGETARIAN CHILI

There’s nothing quite like a big pot of chili on a chilly night—and this Vegetarian Chili delivers all the hearty comfort you crave without any meat. Packed with protein-rich beans, so many (hidden) vegetables, and layers of smoky spices, it’s a nourishing one-pot meal that’s as satisfying as it is flavorful. Whether you simmer it slowly on the stovetop or speed things up with the Instant Pot, this chili is perfect for weeknight dinners, meal prep, or feeding a hungry crowd.

Instructions

Stovetop Method

1. Finely Mince the Veg

   I use my mini food processor to finely chop the onion and garlic, then while those are being used in step 2, I use it to do the same to the bell pepper, carrots & mushrooms. 

2. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3–5 minutes until fragrant.

3. Add the Vegetables
   Stir in bell pepper, carrot, and mushrooms. Cook for about 15 minutes, until the vegetables release their moisture and begin to caramelize.

4. Season & Build Flavor
   Add tomato paste, chili powder, cumin, smoked paprika, mustard powder, garlic powder, onion powder, chipotle chili powder, and a pinch of salt. Cook 2–3 minutes, stirring to toast the spices.

5. Add Beans & Tomatoes
   Stir in the kidney beans, black beans, pinto beans, tomato sauce, diced tomatoes, and vegetable broth. Bring to a simmer.

6. Simmer Low & Slow
   Reduce heat to medium-low and simmer uncovered for about 1 hour, stirring occasionally, until thickened and deeply flavorful.

Instant Pot Method

1. Follow steps 1–3 using the Sauté function.

2. Add beans, tomatoes, and broth. Seal the lid and cook on High Pressure for 15 minutes.

3. Quick release the pressure, then simmer on Sauté mode for 20–30 minutes to thicken before serving.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Flavors deepen after a day or two!

• Freezer: Freeze cooled chili in portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with a splash of broth if needed.

• Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.

Tips & Variations

• Spice Control: Adjust chili powder and chipotle chili powder depending on your heat preference. Want extra heat? Add some Cayenne. 

• Add Grains: Stir in a cup of cooked quinoa, rice, or bulgur for an extra-hearty chili.

• Topping Ideas: Try shredded cheese, sour cream (or non-dairy alternatives), diced avocado, cilantro, or a squeeze of lime.

• Meal Prep: Portion into containers with rice or cornbread for ready-to-go lunches.

Why You’ll Love This Chili

• Protein-Packed: Three types of beans keep it hearty and satisfying.

• Flexible Cooking Methods: Works beautifully on the stovetop or in the Instant Pot.

• Deep Flavor: Caramelized hidden veggies and smoky spices make it taste like it simmered all day.

• Crowd Pleaser: A big-batch recipe that’s naturally vegetarian and loved by all.